This recipe serves four, but you can double it to serve a larger group.
1 container of College Inn Coconut Curry Chicken Broth I large boneless chicken breast, cut into pieces 1 tablespoon chopped chives (you can sub lemongrass) 1 small chopped green onion 3 thinly sliced baby bella mushrooms 1/4 c. cilantro leaves 1 tsp olive oil
Heat the broth in a medium sized sauce pan until bubbling.
Saute the chicken pieces in a small saute pan with the tsp of olive oil until slightly browned. Remove chicken from saute pan and add to broth. Cook chicken and broth on medium heat for about 10 - 15 minutes. Do not bring to a rolling boil.
Add chives, onion, mushrooms and cilantro. Heat just until mushrooms are cooked.
If you like your soup with some heat, you can cook in a small red chili pepper and remove when the soup is finished cooking. View Thread